Combine all the ingredients in a slow cooker and set on a sweet low-and-slow simmer until the meat just falls apart. It'll take about six or eight hours so be patient because the smell of it cooking will drive you wild with anticipation.

Once the meat is falling apart, take it from the juice--which you might want to save, it's great for stock and all sorts of things, I freeze it in ice cube trays for convenience--and shred it. Add a bit of the juice back to it to soften things up and give it flavor then add the barbecue sauce of your choice. Homemade or store bought for convenience, you decide but serve the meat on split rolls or crusty French bread--they're also good with rings of red onion, a bit of lettuce for crunch, or a thick slice of tomato--even pickles are tasty.

I've even used this formula to cook and shred chicken and pork--it's really an all-purpose recipe that turns out great every time.

22
comments:

Thank you for sharing! I recently did a simple pork roast (from the Costco triple pack for $1.99/pound :) in the slow cooker with a bottle of barbecue sauce and we made sandwiches. Next time, I will definitely try your formula because, while ours were quite tasty, this sounds downright delicious!

I was just looking for a brisket slow cooker recipe yesterday--wish you had posted this last Sunday, though the one I found was pretty good (hubby wanted to sip the juice with a straw!). Anyway, I will definitely keep this for future use.